Shrimp and Cabbage Egg Rolls
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Shrimp and Cabbage Egg Rolls is a great take-out dish that you can make at home!
The rolls are extremely delicious! I had lot of fun making this great dish!
This meal is always on my menu for weekend take-out dishes! So good!
Ingredients for Shrimp and Cabbage Egg Rolls:
3 C Cabbage (chopped)
1 tsp Chinese 5 Spice
2 tsp Salt
1 T Sesame Oil
1 lb Shrimp (peeled & deveined, chopped)
6-8 Egg Roll Wraps
How To Make Shrimp and Cabbage Egg Rolls:
Step 1: In a medium-sized saucepan, add 1 tablespoon of Seasame Oil over medium to low heat
Step 2: In a large mixing bowl, toss in your cabbage, season with 1 teaspoon Chinese Five Spice, and 2 teaspoons of Salt. Toss well to coat
Step 3: Add the seasoned Cabbage to the saucepan and cook for 3 minutes until cabbage is softening
Step 4: Stir in the remaining Seasame Oil, remove the mixture from the heat, and place back into the bowl
Refrigerate mixture for 20 minutes
Step 5: Season your shrimp with salt and freshly ground black pepper only
Step 6: Cook your shrimp in 1 tablespoon of oil over medium to high heat for approximately 3 minutes
Step 7: Pour the shrimp directly into the cabbage mixture and stir
Refrigerate for an additional 5 minutes
Step 8: Lay your egg roll wrapper out with the ends facing towards you
Step 9: Add 2 tablespoons of your shrimp and cabbage mixture to the center of the egg roll wrappers
Step 10: Fold the end nearest to you over the cabbage, next fold the left and right sides over to cover
Step 11: Secure the egg roll in place by adding a dab of water to the center and roll the wrap upwards
Step 12: Add another dab of water to the endpoint and continue rolling until the egg roll wrapper is secure
Step 13: In a large pot, heat oil to 350 degrees F
Make sure it is enough to cover the egg rolls while they fry
Step 14: Fry for 2 minutes tops or until golden brown
Serve with sweet chili sauce, honey mustard, ranch, or your favorite condiment, ENJOY!
Enjoy! Share this good recipe with friends and family!
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Shrimp and Cabbage Egg Rolls
Ingredients
- 3 C Cabbage, chopped
- 1 tsp Chinese 5 Spice
- 2 tsp Salt
- 1 T Sesame Oil
- 1 lb Shrimp, peeled & deveined, chopped
- 6 -8 Egg Roll Wraps
Instructions
- In a medium-sized saucepan, add 1 tablespoon of Seasame Oil over medium to low heat
- In a large mixing bowl, toss in your cabbage, season with 1 teaspoon Chinese Five Spice, and 2 teaspoons of Salt. Toss well to coat
- Add the seasoned Cabbage to the saucepan and cook for 3 minutes until cabbage is softening
- Stir in the remaining Seasame Oil, remove the mixture from the heat, and place back into the bowl. Refrigerate mixture for 20 minutes
- Season your shrimp with salt and freshly ground black pepper only
- Cook your shrimp in 1 tablespoon of oil over medium to high heat for approximately 3 minutes
- Pour the shrimp directly into the cabbage mixture and stir. Refrigerate for an additional 5 minutes
- Lay your egg roll wrapper out with the ends facing towards you
- Add 2 tablespoons of your shrimp and cabbage mixture to the center of the egg roll wrappers
- Fold the end nearest to you over the cabbage, next fold the left and right sides over to cover
- Secure the egg roll in place by adding a dab of water to the center and roll the wrap upwards
- Add another dab of water to the endpoint and continue rolling until the egg roll wrapper is secure
- In a large pot, heat oil to 350 degrees F. Make sure it is enough to cover the egg rolls while they fry
- Fry for 2 minutes tops or until golden brown
- Serve with sweet chili sauce, honey mustard, ranch, or your favorite condiment, ENJOY!
Notes
Nutrition
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Still, looking for more? Try these:
30 Minute Garlic Parmesan Shrimp
Shrimp and Sausage Veggie Skillet
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